Pumpkin Polenta with Mushroom and Cabbage

“カボチャのポレンタ、きのことキャベツ”

Ingredients (serves 2)

Mushroom 300g

Savoy cabbage ½(cut into 2 wedges)

Garlic 1clove

Shallot ½

Balsamic vinegar 2tbsp

Oil

Pumpkin Polenta

Polenta 4tbsp

Pumpkin ½(peeled, diced)

Sage 6leaves

Garlic 1clove

Parmesan cheese 2handful

Butter 10g

1. Add diced pumpkin, crushed garlic, sage, and a pinch of salt to a saucepan, then pour in 200ml of cold water. Cook over medium heat until the pumpkin softens.

2. Discard the garlic and sage, then mash the pumpkin. Stir in the polenta and cook over low heat for the time suggested on the package. Gradually add water, little by little, to achieve a runny porridge consistency. When the polenta is ready, stir in Parmesan, butter, and season with salt and pepper.

3. Meanwhile, heat 2 tablespoons of oil in a pan and fry the sage leaves. Set them aside for garnish. In the same pan, grill the cabbage, cut side down, over medium heat. Season with salt and pepper, and fry both sides until nicely coloured. Transfer the cabbage to an oven tray, cover with foil, and continue cooking in the oven at 180°C for about 40 minutes.

4. In the same pan, add 1 tablespoon of oil and cook the shallot and garlic until fragrant. Then, add the mushrooms. Once the mushrooms are cooked, pour in the vinegar. If too much liquid is released from the mushrooms, reduce the sauce until about 4 spoonfuls remain.

5. To serve, plate the warm polenta and top with the cabbage, mushrooms, and mushroom cooking juices. Garnish with the fried sage leaves.